Sous Chef – Restaurant Kitchen Leader

About the role

We are looking for an experienced, organised, and creative Sous Chef to support the Head Chef in daily kitchen operations. The role involves preparing and cooking meals, supervising staff, managing inventory, and ensuring high standards of quality, hygiene, and cost efficiency.

Key responsibilities

• Assist the Head Chef in managing daily kitchen operations and coordinating food preparation and service.
• Prepare and cook meals according to the restaurant’s menu, recipes, portion specifications, and quality standards.
• Supervise and coordinate kitchen staff during food preparation and service.
• Estimate ingredient quantities, monitor stock levels, and report replenishment needs.
• Control food costs through accurate portioning, menu costing, and waste minimisation.
• Maintain kitchen cleanliness, hygiene, and safety standards.
• Train staff on recipes, portion control, food safety, and kitchen procedures.

Required profile

• Previous experience as a Sous Chef, Assistant Chef, or similar kitchen leadership role.
• Practical experience supervising kitchen staff and coordinating food preparation.
• Good knowledge of Nigerian dishes and other local or continental menu items.
• Strong organisational, communication, leadership, and time‑management skills.
• Reliability, punctuality, attention to detail, and a professional attitude.

Required skills

• Food preparation and cooking
• Menu costing and food cost control
• Food safety and hygiene standards
• Ingredient estimation and stock management